I have mentioned before that when I first started using amaranth, it wasn’t love at first bite. Amaranth was definitely a grain I was slow to add to my cooking. However, this porridge was one of the first recipes that I really learned to love this pseudo-grain. One of the major flavor discoveries along the way: toast the amaranth before you cook it. The flavor profile completely changes and I found I much preferred the flavor of toasted amaranth over the raw flavor.
- 1/2 cup amaranth
- 1/2 cup whole-fat coconut milk
- 1/2 cup water
- 1/8 teaspoon salt
- 2 cups rhubarb
- 1 teaspoon fresh minced ginger
- 1/2 teaspoon cinnamon
- 2 to 3 tablespoons maple syrup
- 1/4 cup whole-fat coconut milk
- Extra coconut milk and toasted coconut to serve
- Heat a pot over medium heat. Add the amaranth to the pot and toast until fragrant/golden; 1 to 2 minutes. Add water, coconut milk, and salt to the pot. Bring the mixture to a boil, and reduce to a simmer, cover and let simmer for 20 minutes. Remove from heat and let sit for 5 to 10 more minutes to thicken amaranth.
- In a separate pot, combine the ingredients for the rhubarb topping. Heat over medium low until rhubarb is cooked and has broken down. Taste and add extra sweetener or cinnamon as desired.
- Divide the amaranth into two bowls and stir in the rhubarb mixture. Sprinkle with toasted coconut and a drizzle of coconut milk, if desired.
Given this is a pretty solid grain porridge, there are many ways you can swap things around given your desired tastes and what you might already have on hand.
Grains: Millet, buckwheat and quinoa also work well in place (or with) the amaranth.
Strawberries: The rhubarb is really quite tart and it can be hard to balance the tartness with not going overboard on sweetener. Try adding equal amounts of strawberries to help.
No Coconut: I don’t always have coconut on hand but most of the time have cream (or a nut-cream). Feel free to use those in place of the coconut milk.
One of the things I love about amaranth is that, given a plot of land, I could grow it. The plant produces beautiful flowers, edible leaves, and a plethora of tiny seeds. Amaranth cooks in less than 30 minutes and is wonderful for porridges. A few of my favorite amaranth recipes: